연구 분야
Research & Development
JSM FOOD Research Center designs pipeline
in the food industry based on its R&D capabilities and expertise.
HMR
Instant Soup
Research and development of functionally enhanced instant soup
using nutrient and functional materials.
Research and development of colorful instant soup using natural materials.
Seasoning Powder
Research and development of stability-enhanced seasoning using the natural antibacterial agent of natural seasoning.
Research and development of colorful seasoning based on the
Company’s superiority in raw materials.
Cafe materials
Latte Powder
Vanilla, cookie & cream, coconut milk, melon, cheesecake, yogurt, chocolate, etc.
Research and development of cafe powder for latte and frappe.
Ade
Research and development of ade-specific cafe powder
using citrus fruits at home and abroad, including lemon,
Schisandra berries, citron, and berries.
Tea Latte
Research and development of tea-based café powder, including green
tea and black tea, for a tea latte.
Ice Cream
Research and development of exclusive powder for soft ice cream.
Liquid beverages
Soda
Research and development of nutrient-reinforced functional beverage
using natural ingredients.
Fruit and Vegetable Juice
Research and development of colorful phytochemical beverage using global natural ingredients.
Functional foods
Dietary Formula for Weight Control
Research and development of prepared beverages as special-purpose foods with the added or decreased nutritional requirements for those who need to lose or increase their weight.
Health Functional Drink
Research and development of functional health beverage using individual approval type and listed functional ingredients.
And other foods
Powdered Beverage
Research and development of powder-form beverages that can be consumed by melting in water or milk.
Syrup
Research and development of syrup-type beverages that are easy to dissolve in water or milk and have excellent color and flavor.
Jelly
Research and development of jelly-form drinks with enhanced nutrition and functionality such as water jelly and stick-type jelly.
